easy egg drop soup

$3.77 recipe / $0.63 serving

I always want something light after the gluttony of holiday meals, so this week I cooked up some easy Asian food. This egg drop soup comes together in just a few minutes and has endless possibilities. I added mushrooms and spinach to try to sneak in some veggies, but if you just want a plain, brothy soup, you can leave them out. If you want something heartier, you could even add some noodles.

It’s been a cold, rainy day and this soup is just what I needed to warm me up inside and out! Plus, it’s so easy that I was able to whip it up without exhausting myself, despite being under the weather!

Easy Egg Drop Soup

Easy Egg Drop Soup

easy egg drop soup
 
Prep time
Cook time
Total time
 
Total Cost: $3.77
Cost Per Serving: $0.63
Serves: 6
Ingredients
  • 1 Tbsp. vegetable oil $0.08
  • 2 inches fresh ginger $0.23
  • 4 oz. fresh button mushrooms (optional) $0.99
  • 2 cups fresh baby spinach (optional) $1.13
  • ½ bunch green onions $0.35
  • 2 Tbsp chicken base $0.40
  • 8 cups water $0.00
  • 1 Tbsp corn starch $0.06
  • 1 Tbsp soy sauce $0.06
  • 2 large eggs $0.47
Instructions
  1. Peel the ginger with a vegetable peeler and then grate it into the soup pot using a fine cheese grater. Slice the green onions and mushrooms. Add them to the pot along with 1 Tbsp. of vegetable oil. Saute the vegetables over medium heat until slightly softened (5 minutes).
  2. Add 8 cups of water, 2 Tbsp. of chicken soup base (or 2 large bouillon cubes), and one Tbsp of soy sauce. Turn the heat up to high and bring to a rolling boil.
  3. While waiting for the soup to boil, make a slurry with the corn starch and just enough water to dissolve it (about 2 Tbsp). When the soup reaches a boil, stir in the corn starch slurry. This will thicken the soup very slightly, giving it just a tad more body than plain broth.
  4. Whisk the two eggs in a bowl with a couple tablespoons of water. Turn the heat from the soup off and wait for it to stop boiling (one minute or less). Using a large spoon, swirl the soup in the pot and slowly drizzle in the whisked eggs. Do not stir the soup for at least one minute while the eggs set. Allow the swirling current to slow to a stop on its own.
Notes
The speed at which the soup is swirling and how quickly you pour in the eggs will determine the size of the egg “threads.” If you want larger or thicker egg threads, don’t stir the soup as fast and pour the egg in faster. Do NOT pour the eggs into a rapidly boiling soup or else it will break apart into very small pieces and you will not have egg threads.

 

Easy Egg Drop SoupPerfect for a cold rainy day!

Step By Step Photos

prep vegetablesStart by prepping your vegetables. First, peel the ginger (using either a vegetable peeler or scrape with a spoon) and then grate using a fine cheese grater. Grate it right into the pot so that any juice that drips off falls into the pot. Slice the green onion and mushrooms. Add them all to the pot with a little bit of vegetable oil.

saute vegetablesSaute the vegetables just until they begin to soften – about five minutes.

add chicken baseAdd 8 cups of water and 2 Tbsp of chicken base. Or, you can add 6 cups of chicken broth (homemade or store bought) and two extra cups of water. Also add 1 Tbsp of soy sauce.

corn starch slurryTurn the heat up to high and allow the soup to come to a rolling boil. Meanwhile, create a slurry with the corn starch and just enough water to dissolve it.

egg drop soupWhen the soup reaches a boil, stir in the corn starch mixture. This will thicken it very, very slightly. If you want it thicker, just dissolve another Tbsp of cornstarch into a bit more water and add it as well (some asian restaurants have fairly thick egg drop soup).

whisk eggsTurn the heat off and prepare the eggs. Whisk the eggs with a couple of tablespoons of water. The water makes them easier to pour in slowly instead of having a large glop fall in all at once.

swirl soupWhen the soup has stopped boiling, swirl it in the pot with a large spoon. The swirling action creates the egg “threads.”

drizzle in eggSlowly drizzle the egg into the swirling soup. If you want thicker egg threads, pour it in faster and/or wait until the soup slows down a bit. Don’t stir the soup for a minute or so after drizzling in the egg so that it has time to set. It’s okay if it’s still swirling, just don’t disturb it more.

egg threadsSee? I made pretty thin egg threads. I know some of you egg-haters out there are probably gagging a this point… but it’s good. I swear!

add spinachIf you’re adding spinach, this is the time to do it. Just stir it into the hot soup and allow it to wilt (this only takes about a minute).

easy egg drop soupI added a ‘lil sriracha because that’s how I roll.

Easy!

48 Comments

  1. I LOVE egg drop soup. It’s one of my favorites to make. If I was going to add noodles to have it be more of a meal than a side dish, what kind would you suggest? I think I’m going to grab stuff at the store to make this tonight, possibly throw in some shrimp! Yum.

  2. I would either buy a package of ramen (either the plain kind sold in the Asian aisle or use a regular cheap pack w/o the seasoning) or maybe some egg noodles… thin or thick, you’re preference! You can add them when the soup starts boiling but before you add the corn starch. Then just boil them till al dente and move on to the corn starch step! :)

  3. Thank you so much! I’ll grab some at the store tonight! :D

  4. I’ve always wanted to make egg-drop soup! Thank you for this reminder-slash-inspiration — perfect for this weekend’s post turkey detox.

  5. Egg drop soup was the main reason I liked going out for cheap Chinese food as a kid. Have not even thought of it in years, maybe decades! GREG

  6. I made this for dinner tonight and it was delicious! I agree that it’s really nice to have something light after all the heavy meals around this time of the year. And since it’s just me, it’s nice to make something easy and filling, that doesn’t leave me a ton of leftovers. Thanks!

  7. Thanks for the hint about making different eggy textures… I made some egg drop soup a few weeks ago and te egg was a little too wispy for my tastes. I’ll definitely stir more slowly next time!

  8. Robyn says:

    just bought all the ingredients to make this tonight… so excited :)

  9. MissMelodyRocks says:

    Thanks for another easy and delicious recipe! The broth (no veggies or eggs) tastes like the onion soup that they serve at our local Hibachi restaurant. Now if I can just figure out how to make their yummy ginger salad dressing I’ll never have to go there again!

  10. I wanted something warm and brothy and had vegetables to use up, so I just made this and it is delicious! I made it vegetarian with veg stock instead of chicken and just added a little extra salt- still yum! Used celery, yellow onions, mushrooms, and frozen kale as add-ins. Thank you so much for an easy, inexpensive, versatile recipe!

  11. Anonymous says:

    THIS SOUP IS AMAZING!!!!!!!!!! I only did one thing – added Thai noodles. My cold has been cured. Delicious. Still not believing I made egg drop soup myself….crazy. THANK YOU BETH!

  12. Anonymous says:

    Made this last night, but with some changes… I added some dark meat chicken at the beginnging and pulled it out and shredded it at the end. (with the intentions of taking it from a side to a meal) I only had 1 bouillon cube, used 3 eggs rather than 2, doubled the mushrooms (I wanted to use a whole package, as leftovers end up in the trash in my home) and forgot the soy sauce… It came out alright, though not amazing… I will have to try it again following your recipe to a tee, as I’m sure my changes did not help.

  13. Anon – I think not having enough bouillon and forgetting the soy were probably the culprits. Both of those items are responsible for a lot of the flavor and salt (which will amplify the flavor of the other items that you *did* use). I hope it turns out better for you next time!

  14. This was delicious!! I included spinach, mushrooms and hot sauce.
    2 questions??? This should freeze fine, right?
    Also, if I wanted to make it into a hot/sour soup would I just add white vinegar?
    Your thoughts?
    I’ll be making this soup all winter, thanks..

  15. rancholyn – yes, freezing should be fine :D As far as hot/sour soup, I haven’t made that before but I’ve seen recipes and I *think* it’s just vinegar… although I’ve had Asian soups that use lemon juice and those are pretty fantastic too. I think you’ll just have to play with it!

  16. Anonymous says:

    This was amazing. So much better than the soup that comes as a side with a lunch order for takeout! The vegetables took it to more than just a side- we had this for our main course with eggrolls and fried rice.
    This is now a favorite of the boyfriend, and will be made a lot at our house!
    Thank you!

  17. Michelle says:

    I love egg drop soup, but sometimes I find that the egg bits can be too thick. America’s Test Kitchen has the remedy for this.

    If you pour the egg through a small mesh strainer/sieve, it will give you fine threads of egg.

  18. Anonymous says:

    Great and easy recipe! I would have expected this kind of flavor from an authentic Chinese restaurant.

  19. Anonymous says:

    Would it taste just as great with a vegetable broth?

  20. Anon – Yes, I’m sure it would be great with vegetable broth :D

  21. Anonymous says:

    Could I used just egg whites and still get the same outcome?

  22. Anon – Yes, you can use just egg whites if you wish.

  23. Anonymous says:

    I made this tonight and it was so good! Thanks for the recipe.

  24. SUCH DELICIOUS NOMS

  25. Anonymous says:

    I made this a few days ago and was pleasantly surprised! It needed some more salt (maybe bc I used low-sodium soy), but I’d probably add more chicken base next time for flavor. I love onions, so I’ll add more next time too. The egg method worked great! :)

  26. Allison says:

    The ginger makes this absolutely delicious. Made this with my boyfriend and ginger ended up being the defining flavor. So good! Also, we felt like pro chefs after the egg threads turned out so well. We were a little nervous..

  27. I love egg drop soup. It’s so simple yet so delicious. Will try this soon!

  28. Although a vegetarian and not an egg lover, I made this using the Better Than Bouillon NOT-chicken base and bok choy instead of spinach (it was on hand and needed to be used). It was divine! Thank you so much Beth!

  29. This recipe looks great. Does anyone know if it freezes well?

  30. Dristin – I haven’t *actually* froze any (I ate it too fast!) but I’m sure it would freeze well. It doesn’t have any ingredients that don’t take well to freezing. Go for it!

  31. I am about to try this just about now, but it does smell amazing! Unfortunately I’ve never seen green onions or scallions here in Portugal, so I improvised and used chives… I know its not the same but I hope it will do. I also intend to eat this a bit cooler than you suggest, since its full blown summer and I’m getting sick of eating gaspacho every other day xD I thought maybe this being a brothy soup it might taste good even if not really hot (unlike the potato based or creamy soups I usually make in winter). Thanks for another great recipe =)

  32. Would this be similarly successful using ginger powder? And if so, how much would be needed? Thanks so much–I just discovered this blog and have already bookmarked many of your recipes to try.

  33. Would this be similarly successful using ginger powder? And if so, how much would be needed? Thanks so much–I just discovered your blog and have already bookmarked several recipes to try.

  34. Anjail – Ginger powder would still work, although the flavor might not be as vibrant. Start with a half teaspoon and add more to your liking.

  35. Anonymous says:

    Excited to make this tonight for my under the weather boyfriend! I know he’ll love it! And when I heard he wasn’t feeling well, it was great to pull this right out of my file! THANK YOU! Regina/Marie Castaway

  36. Tori says:

    I just made this and my mouth is currently falling in love with it. I love egg drop soup. Like, LOVE egg drop soup. My mom and I used to have mommy-daughter dates at a Chinese restaurant with the yellowest, saltiest egg drop soup I’ve ever had, and since then, it’s always been a sentimental love. This is a perfect grown-up version that is absolutely delicious. I’ll be making this again (but only after I’ve eaten the other five servings I have!).

  37. amanda says:

    I tried this recipe, but halved it. It just tasted like water with eggs in it…not sure what I did wrong!

  38. Amanda – it sounds like the ratio of chicken base to water was off. For a half recipe you’ll want the equivalent of 4 cups of chicken broth. Check the package for your chicken base to see how much you’ll need to make 4 cups of broth.

  39. Anonymous says:

    I made this tonight but I had to sub the scallion for regular onion and the spinach for raddichio and it was DELICIOUS! thank you so much for this recipe!

  40. Holy Flaming Tastebuds Batman!!! This soup was off the chain delicious. I subbed Napa cabbage for spinach, tossed in some extra red bell pepper & celery that I had laying around as well as a couple cloves of garlic and it was wonderful. All of my roommates kept asking me to try it! Yes, I shared. :)

  41. Anonymous says:

    My boyfriend and I have made this several times. Quick, easy, healthy, and delicious! Thanks for the great recipe!!

  42. A splash of rice wine vinegar makes the flavor just perfect. Simple, healthy, yum!

  43. I made this recipe sans ginger (husband and I aren’t ginger fans), and wow! Hot, filling, delicious. Thanks for posting it!

  44. Anonymous says:

    Just tried it. AMAZING!! Hands down the best egg drop soup I have ever had. I forgot the spinach so I will have to make it again and try it with it too.

  45. Anaëlle says:

    I told my flatmate he could try, and he left it out of the fridge all night, and by the morning it had gone bad.
    I could have killed him.
    It was one of the best soup I ever made…
    Thanks for the recipe!

  46. Anonymous says:

    Made this tonight. Was splendid. Thanks again for all you do. Without this site, I would be a lost soul!

  47. I made this tonight. I forgot to get cornstarch (D’oh) and used flour. It was a touch too thin. But I used Kale for the spinach and it was marvelous. Best part was putting it through my calorie counter.

    Less than 100 calories per serving. Wewt.

  48. Rachel says:

    Made this tonight with some homemade bone broth. I added a few shrimp to make it more substantial. It literally took about 25 minutes start to finish, and most of that time was just chopping and washing. It was sooooo easy. I loved it :) It is toddler approved too!

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